Tomatoey eggs
2
Easy
5 minutes
15 minutes
Eggs simmered in a spicy tomato sauce make an easy, comforting meal with very little effort. Serve with crumbled feta and crispy ciabatta for dipping, using up leftovers along the way for a simple dinner that’s big on flavour.
Ingredients
Method
- 4 Free Range Extra Large Chilled Eggs
- 4 T olive oil
- 1 onion, halved and thinly sliced
- 1 red pepper, cut into strips
- 200 g Woolworths Everything Tomato Pasta Sauce
- Feta (try using leftover frozen feta)
- Heat & Eat Garlic Butter Filled Ciabatta
Method
Ingredients
1. Heat olive oil in a high sided pan over a medium heat. Add the sliced onions and peppers and season with salt to help them soften. Once the onions are soft and lightly coloured, add the tomato sauce and bring to a simmer.
2. Crack the eggs, one at a time into a teacup and gently place into the simmering tomato sauce. Cover with a lid and cook for 5–7 minutes or until the whites are set and the yolk is cooked to your liking.
3. Serve with crispy ciabatta and herbs, and to garnish, a touch of frozen feta.
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